Recently my friend Yanira was over and stumbled upon a French fry coated corn dog while scrolling through her phone.
I personally had not seen such a thing and when she showed me, but I knew we had to make them.
Then of course, because I am old and lame and know nothing, my kids informed me “its a thing, its on TikTok.” Well there you have it, the teens confirmed its a thing, and everyone is doing it?!?!?
Well I took to google to find out where it started and from what I can gather (can I even google being so old and lame?!?! barely) and found out that it seems to have stared in Korea, and is a popular street food called Kogo!!
I mean I would have really guessed this thing hailed from America. We love to combine all the bad foods together and deep fry them. I really was shocked it did not originate as American Fair food.
All that said I just wanted to get one of these French fry corn dogs in my face ASAP.
Y’all, its perfect really. You get your corn dog and a side of fries ALL IN ONE!! Its magic really!
So I did it. I made a vegan Kogo, or vegan French fry corn dogs, and it is everything I imagined and more.
For everyone who quickly wants to nay say this amazing and brilliant creation, I am sure there is a salad bar somewhere waiting for you, and being honest, I am right behind you in that salad line, right after I stuff a few of these beauties in my face, once or twice a year.
You can make your own vegan hot dogs, I mean I can hook you up with a pretty tasty recipe, or you can just buy a package of store bough. No judgments from me.
The batter mixes up quickly, frozen fries are your friend in this recipes, and really start to finish you can be munching away in about half and hour. It might actually be a little too easy to whip up a batch of these vegan french fry corn dogs, but I am not mad about it.
Thank you Korea!!! I will be forever grateful for this weird but amazing food!
INGREDIENTS:
You will need 8 popsicle sticks or thick wooden skewers
8 vegan hot dogs, homemade or store-bought
4 cups frozen French fries (I used Trader Joe’s Fries)
3/4- 1 cup dairy free milk
1 starch egg (1 tablespoons corn or tapioca starch and 3 tablespoons water)
2 tablespoons pickle juice (you can omit this but will need a splash more milk)
1 tablespoon dijon or regular mustard
3/4 -1 cup all purpose flour
1/2 cup corn meal
3 teaspoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
INSTRUCTIONS:
Remove the French fries from the freezer and let them sit at room temp while you prepare the batter.
Mix the wet ingredients together in a small bowl starting with one cup of milk.
Whisk dry ingredients together in a larger bowl
Add wet ingredients into the dry and mix well. If the mixture seems too thick, then add a little more milk. You the batter to be on the thicker side so that it will hold the French fries.
Once the batter is all mixed up, pour some into a mason jar, tall glass, or pyrex measuring cup. This makes dipping the hot dogs easier than if you try dipping them in the bowl.
Poke a popsicle stick into each hot dog about halfway up.
Place the French fries in a blender or food processor and pulse until they are chopped up. You don’t want to turn them to crumbs but you want the pieces small enough to easily coat the hot dogs. You could also chop them with a knife if you like. It’s just faster and easier in the blender. Dump the chopped fries onto a plate.
Dip the hot dogs in batter making sure they are completely covered. Roll the battered hot dogs in the plate fries, making sure they are completely coated. Repeat with all of the hot dogs.
In a medium sauce pan, deep skillet, or deep frier, heat enough oil to fully cover the corn dogs. I suggest frying with grape seed oil or peanut oil.
Once the oil is nice and hot, reduce the temp to medium/low. You can test the oil by placing chop stick or one of the popsicle sticks into the bottom of the pan. If little bubbles form around the tip then the oil is ready.
Add 1 to 2 corn dogs to the oil at a time. If you do more than one at a time they may stick together depending on the size of your pot or pan.
Fry each corn dog for a few minutes, using tongs to turn them several times until they begin to get golden brown all over and the fries seem crispy (unless you are using a deep frier with a basket, in which case just fry until they are golden brown). Then place finished corn dogs on a cooling rack while you finish frying the rest.
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